Issue link: https://digital.copcomm.com/i/1399
L The Tabard Inn is the oldest continuously-op- erating hotel in DC, having opened its doors for business in 1917. The bar is a favorite haunt for journalists, publishers and those involved in the arts and congressional intrigue. The Tabard Bar is a unique environment the combines the past, present and future. With a wide variety of liquor, homemade ingredients and a dedicated staff to hand-craft amaz- ing cocktails, it's no wonder the place has survived for almost a century. —Eric Tecosky (ET) TP: First bartending gig? Chantal T seng: I was waiting tables and they needed a bartender, so I volunteered. Luckily, it was not a high-volume place, so I had time to research recipes. TP: What skill/skills must a bartender possess? CT: A great bartender should be an excellent multi-tasker, organized, clean, hospitable, friendly and humble. TP: A favorite thing about your current gig? CT: One great thing is that the food menu changes daily, so the bar has access to a wide range of sea- sonal ingredients. Also, I get to work closely with the pastry chef and others in the back of the house when making syrups, purées and other fresh ingredients. TP: Which cocktail would you wish for if you were on a desert island? CT: Defi nitely a Sherry Cobbler—I would want a crushed-ice cocktail for sure. And sherry is by far my favorite to drink and mix with. TP: Best bartending advice? CT: Do not work and party in the same place. TP: What's the worst mistake you've made be- hind the bar? CT: Losing my temper. I once got mad at a co- worker and argued with him in front of a customer. Regardless of feeling righteous or not, no one should ever cause a scene in front of a customer. They have no idea of the situation; they just get the impression that the atmosphere is not a hospitable one. TP: If someone bellies up and says, "Make me something to drink, dealers choice." What is your go to? CT: It changes from person to person. Recently, I made a Chrysanthemum Cocktail (from The Savoy Cocktail Book, 1930) for someone who was open to anything. It's light, refreshing and hard not to like. Chrysanthemum Cocktail 2¼ oz. Dolin dry vermouth ¾ oz. Bénédictine Dash of Kübler absinthe Shake with ice and double strain into a cocktail or coupe. Garnish with an orange peel. TP: Least favorite drink to make? CT: Long Island Iced Tea. It's not that I hate making the drink so much as that I know the time and effort put into using fresh juice and good ice is often not something that the customer who orders a LIT cares about. TP: One of your original cocktails? CT: The Washington Cobbler. Washington Cobbler 2 oz. Lustau amontillado sherry ½ oz. Rhum Neisson "Elevé Sous Bois" (rhum agricole) ½ oz. chamomile-honey syrup Mix and pour over crushed ice. Garnish with fresh mint and orange zest. Serve with straw. PRO-file: PRO-file: Chantal Tseng Chantal Tseng leads the bar program at Washington, DC's Tabard Bar. Washington Cobbler